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Thursday, February 25, 2016

Baked Barbacoa Chimichangas

It is finally time for this dinner to come together. After the beans cooked all night and the meat cooked all day I could not wait to see if it turned out as good as I had hoped. Of course anything with some melty cheese and a tortilla that is just the right mix of crisp and soft makes it hard to go wrong. But this took it to the next level. I was really happy with all of the flavor in the barbacoa. The beans were a great spreading consistency and the cheese was well... cheese! Yum!

The tortillas baked up just they way I wanted, golden brown with a nice crunch. Top with a bit of sour cream and guacamole, drizzle with a bit of salsa and dinner is served! Pops and my sister Chloe came over to give them a try and they loved them. Matt ate 3 of them for dinner, so I think he thought they were alright as well! I can't wait to try all sorts of variations of chimichangas. I think a chicken version is next!

We just had chimichangas today and I mentioned how I wished they could be baked instead of fried but still be nice and crispy. Your recipe is perfect! Thank you so much for sharing at Inspiration Thursday.